Category: Breakfast

Overnight French Toast Casserole

This Overnight French Toast Casserole is a fabulous make-ahead breakfast dish! So easy to make and so tasty. Absolutely delicious!

 

When you have guests over for breakfast serve them this dish along with some fresh fruit.

A super-easy way to serve a group of people.

This make-ahead dish is moist, sweet, cinnamony and everyone loves it! It is soooo good.

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Overnight French Toast Casserole
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Overnight French Toast Casserole
Prep Time
30 mins
Cook Time
45 mins
Marinate
12 hrs
Total Time
13 hrs 15 mins
 

French toast with a twist!

Course: Breakfast
Cuisine: French
Keyword: Overnight French Toast Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/2 cup butter or margarine
  • 12 slices white bread
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 5 -6 eggs
  • 1 1/2 cups milk
Instructions

  1. Melt the butter in a 9 x 13 baking pan. Put 6 slices of bread in the bottom of the pan.

  2. In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.

  3. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread.

  4. In a bowl, whisk eggs with milk until well blended. Pour over the bread layers.

  5. Sprinkle with the remaining sugar mixture.

  6. Cover and refrigerate overnight.

  7. Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.

 

Enjoy!

Up Next: 

Texas Breakfast Casserole

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Recipe based on one by Leta
Photo by May I Have That Recipe

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Texas Breakfast Casserole – Easy Peasy

This Texas Breakfast Casserole is something you should think of on those occasions when you know preparing the morning meal will be a hassle

 

All the prep work is done the night before and on that particular morning, you just pop it in the oven.

It’s great for Sunday mornings or holiday mornings. Especially Christmas when the kiddies are opening gifts. You can shoot video while breakfast cooks and you haven’t done a thing!

What I really like about this dish is its versatility. The recipe as listed is just a jumping-off place. You could add onions, crumbled cooked bacon, ham, green and red peppers, etc. to this dish to make it even tastier.

A wonderful way to wake up and have a cooked breakfast without the fuss!

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Texas Breakfast Casserole
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Texas Breakfast Casserole
Prep Time
30 mins
Cook Time
1 hr
Resting
12 hrs
Total Time
13 hrs 30 mins
 

This Texas Breakfast Casserole is perfect for Sunday mornings!

Course: Breakfast
Cuisine: American
Keyword: Texas Breakfast Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 12 ounce can crescent rolls
  • 1 lb sausage cooked and drained
  • 1 lb fresh mushrooms sliced
  • 3/4 lb monterey jack cheese grated
  • 6 eggs beaten
  • 1 10 1/2 ounce can cream of onion or mushroom soup
Instructions

  1. Open and unroll the crescents and line a 13x9-inch Pyrex dish with them.

  2. Cover the crescents with cooked sausage, mushrooms, and half the cheese. (This is where you add any extra ingredients you decide on).

  3. Mix the eggs with the soup and pour over the casserole. Sprinkle the remaining cheese on top.

  4. Chill overnight. Next morning bake at 350° for 1 hour.

 

Enjoy!

Up Next:

New Mexico Breakfast Burritos

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By gertc96
French Tart

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Sausage Pinwheels – Grab and Go Breakfast

These Sausage Pinwheels are perfect for a grab-n-go breakfast with your favorite jam or jelly on the side. They also make great appetizers.

 

Very quick and easy to make and are perfect holiday breakfasts.

They can be served hot or at room temperature. They’re just as good either way.

This is also a very economical dish. Especially if you can get the rolls and the sausage on sale. I look for those sales just for this dish!

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Sausage Pinwheels
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Sausage Pinwheels
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Sausage Pinwheels are a quick and easy to make appetizer. Delicious!

Course: Appetizer
Cuisine: American
Keyword: Sausage Pinwheels
Servings: 6
Calories: 6 kcal
Ingredients
  • 1 lb bulk sausage
  • 1 can crescent roll dough
Instructions
  1. Preheat your oven to 375 degrees.
  2. Take the dough out of the can in a whole sheet. Press the perforated edges together to form one sheet of dough.
  3. Spread the sausage over the dough evenly.
  4. Starting with a long edge, roll the dough and sausage into a log. Refrigerate the log overnight or until firm.
  5. Slice 1/2 inch pieces from the log and place on baking sheet.
  6. Bake at 375 degrees for 12-18 minutes.

 

Enjoy!

Up Next:

Oriental Mushroom Appetizer

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Recipe by Queen of Everything
Photo by Diana J.

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New Mexico Breakfast Burritos

I love make-ahead breakfasts. New Mexico Breakfast Burritos fill the bill. They are a staple in New Mexico. They’re even in fast food joints!

 

But these are much better than what you’d get in one of those joints!!!

All of the flavors are good together and it is a very filling breakfast. Fast, easy, delicious, and they’re not limited to just breakfast. They make a great lunch or a snack any time of day.

You can refrigerate the filling and use it all during the week. Just nuke it and it tastes great!

If you’re like me and for some reason just don’t like to cook in the morning these burritos are for you!

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New Mexico Breakfast Burritos
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New Mexico Breakfast Burritos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

I love foods from foods from the Southwest and these New Mexico Breakfast Burritos are a favorite.

Course: Breakfast
Cuisine: American
Keyword: New Mexico Breakfast Burritos
Servings: 6
Ingredients
  • 2 cups potatoes cooked and cubed
  • 1 small onion chopped
  • 1/2 green pepper chopped
  • 1 garlic clove chopped
  • 1/2 lb bacon cooked and chopped to equal 1/2 cup
  • 3 large eggs
  • 2 tablespoons milk or 2 tablespoons water
  • 1 tablespoon butter or 1 tablespoon margarine
  • 6 flour tortillas
Instructions
  1. Melt the butter in a skillet.

  2. Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender).

  3. Add the meat and heat until the meat is heated through.

  4. Mix the eggs with milk or water, and pour over the meat and veggies. Cook, stirring, until the eggs are done.

  5. Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla.

  6. Serve with sour cream and salsa on the side.

 

Enjoy!

Up Next:

Huevos a La Mexicana – Mexican Breakfast

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Recipe adapted from one By wildheart
Photo by Lazyme

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Cracker Barrel’s Copycat Hash Browns Casserole

This Cracker Barrel’s Copycat Hash Browns Casserole is a really great tasting casserole! I haven’t had Cracker Barrel’s version and this may not be their recipe on the nose. But it may be better!

Cracker Barrel's Copycat Hash Browns Casserole

If this is not Cracker Barrels recipe then they need to switch to this one!!!

Excellent!! Delicious!! Your kitchen will smell soooo good when this dish is baking!

It’s an excellent potluck dish for any occasion. Just be prepared to give out the recipe because you’re going to get rave reviews.

This dish can also feed a large crowd and is excellent for a brunch get together with friends. You can also half the recipe with no problems for family meals.

Give it a try.

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Cracker Barrel's Copycat Hash Browns Casserole
Ingredients
  • 2 lbs frozen hash browns thawed
  • 1/2 cup butter melted
  • 1 10 1/4 ounce can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup onion peeled and chopped
  • 2 cups cheddar cheese grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix all of the ingredients together, place in the prepared pan and bake for 20 minutes.
  3. Remove the casserole and stir well. Place back in the oven and bake for 25 more minutes or until brown on top.

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Paula Deen’s Mac and Cheese
Cheeseburger Quiche
Fannie Farmers Scalloped Potatoes

Recipe by Rhonda
Photo by SharonChen

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Huevos a La Mexicana – Mexican Breakfast

Huevos a La Mexicana is not only a great Mexican Breakfast but can also be brunch, lunch or even dinner. It’s that’s versatile a dish.

Huevos a La Mexicana - Mexican Breakfast

Super recipe – super fast and super tasty! It’s so simple & yummy and it can easily be doubled, tripled, quadrupled… !

It also has a nice little kick to it, just how I like my eggs. Serve on flour tortillas with fresh salsa and some guacamole…

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Print
Huevos a La Mexicana - Mexican Breakfast
Ingredients
  • 4 eggs
  • 1 medium sized tomatoes washed and diced
  • 1/4 onion finely chopped
  • 1 -2 serrano pepper chopped
  • 1 tablespoon butter
  • 1 tablespoon oil
  • salt
Instructions
  1. Melt the butter with the oil in a deep skillet, add the onion and the peppers and saute until the onion is translucent.
  2. Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
  3. Season to taste with salt.

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Start Your Day With Breakfast Pizza
Yummy Breakfast Quiche
Make Ahead Breakfast Burritos

Recipe based on one by Elmotoo
Photo by Dreamer In Ontario

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Mini Ramen Noodle Frittatas – Grab N Go

These Mini Ramen Noodle Frittatas are very cheap and attractive little snacks or treats for the lunch box, breakfast, brunch or whenever.

 

Plus they are so simple and easy that anyone could make them!

In addition to simple & easy, these are really good and interesting in both flavor & texture. Very kid-friendly and also budget-friendly.

You could certainly add leftover veggies, meats, or extra herbs and spices to this basic idea, and adapt it for personal tastes.

There is tons of room to play around and adapt the recipe for personal tastes.

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Mini Ramen Noodle Frittatas
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Mini Ramen Noodle Frittatas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy to make dish featuring Ramen Noodles that's delicious for breakfast or dinner.

Course: Breakfast
Cuisine: American
Keyword: Mini Ramen Noodle Frittatas
Servings: 6
Calories: 360 kcal
Ingredients
  • 2 3 oz packages ramen noodles, cooked according to directions
  • 6 eggs
  • 1 red bell pepper chopped
  • 1 large carrot grated
  • 1/2 cup parmesan cheese grated
Instructions
  1. Whisk the eggs together with one of the seasoning sachets from the ramen noodles. Discard the other one.
  2. Mix together the noodles, egg, bell pepper and carrot. You may find you need to chop some of the noodles into smaller pieces with the spoon as you go to make this more managable.
  3. Pour the mixture into a greased muffin tin. Sprinkle the tops with parmesan cheese and bake at 180 degrees Celcius until they are puffed and set - about 15 minutes.
  4. Allow to cool and remove from the tin. Serve as a light lunch with salad or as a snack.
  5. These freeze well.

 

These Mini Ramen Noodle Frittatas freeze well.

Up Next: 

Breakfast Strata – My Choice

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Recipe based on one by Peachy Pie
Photo by Lori Mama

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Breakfast Slop

Breakfast Slop!!! What a name for a breakfast recipe. But wouldn’t it be fun to call your family to breakfast by yelling “Slops on the table”?

Breakfast Slop (copycat Country Biscuit Breakfast)

This is actually a copycat of a Bob Evans Restaurant recipe. I think they call it Biscuit Breakfast and it’s one of the better things they serve.

You’ll like this a lot if you are a fan of biscuits and gravy, because this is basically the Mack daddy of that sort of thing.

Print
Breakfast Slop
Ingredients
  • 4 large biscuits refrigerated type or home made
  • 1 lb bulk breakfast sausage
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 2 1/2 cups milk
  • 4 tablespoons flour
  • 4 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Instructions
  1. Prepare biscuits if not already made.
  2. Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
  3. Melt butter in a different large skillet and stir in flour.
  4. Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
  5. Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
  6. If you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
  7. Cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).
  8. For each serving, split biscuit and place on plate. Top biscuit with crumbled sausage and cover with fried egg. Cover egg with milk gravy and sprinkle with cheddar cheese.
  9. If you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.

Serve with hash browns or cheese grits, if desired.

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My Choice Breakfast Strata
Cheesy Ham and Broccoli Bubble Up Bake
Breakfast In A Crock Pot

Recipe based on one by Sue Lau
Photo by Sue Lau

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Breakfast Strata – My Choice

This is My Choice Breakfast Strata! I have several recipes for breakfast casseroles that are among my favorites. If I could only have one this would be it.

 

One thing I really like about casseroles is their versatility.

With most, you can add ingredients and not throw off the recipe very much at all. I’ve used breakfast sausage in this instead of ham and bacon. Of course, it changes the flavor but it’s still super!

This recipe does require refrigeration overnight. Not a bad thing really.

Do all the prep work the night before and the next morning all you have to do is pop it in the oven and breakfast is done.

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Breakfast Strata
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My Choice Breakfast Strata
Prep Time
30 mins
Cook Time
1 hr 20 mins
Overnight Rest
8 mins
 

This Breakfast Strata is great for guests.

Course: Breakfast
Cuisine: American
Keyword: Breakfast Strata
Servings: 8
Calories: 345 kcal
Ingredients
  • 1 lb sliced bacon cut into 1/2 inch pieces
  • 2 cups chopped cooked ham
  • 1 small onion chopped
  • 8 -10 slices white bread cubed
  • 2 cups cubed cooked potatoes
  • 3 cups shredded cheddar cheese 12 oz
  • 8 eggs
  • 3 cups milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • salt and pepper
Instructions
  1. In a skillet, cook bacon until done. Remove bacon from skillet, leaving drippings in the pan. Add ham and onion to skillet. Cook and stir until onion is tender. Drain grease from ham and onion.
  2. In a bowl, combine bacon, ham, and onion.
  3. In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order. Top with all of the bacon mixture.
  4. Repeat another layer of bread, potatoes, and cheese.
  5. In a bowl, beat the eggs. Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs. Pour over all in the baking dish.
  6. Cover and refrigerate overnight.
  7. Remove from the refrigerator 30 minutes before baking.
  8. Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Enjoy!

Up Next:

Bacon Biscuit Breakfast Bake

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Bacon Biscuit Breakfast Bake

This hearty Bacon Biscuit Breakfast Bake makes a meal for the entire family in one dish. Serve it up with some fresh fruit! Delicious.

 

You can also use sausage or deli ham instead of the bacon.

Precook the sausage into crumbles and ad in at the same time you would add the bacon.

Deli ham just needs to be diced up and it’s ready to go.

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Bacon Biscuit Breakfast Bake Recipe

Bacon Biscuit Breakfast Bake
Print
Bacon Biscuit Breakfast Bake
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

Breakfast casseroles are so easy for feeding the family!

Course: Breakfast
Cuisine: American
Keyword: Bacon Biscuit Breakfast Bake
Servings: 6
Calories: 395 kcal
Ingredients
  • 10 eggs
  • 1/2 cup milk
  • 16 oz refrigerated breakfast biscuits I used the Pillsbury flaky kind
  • 4 green onions
  • 2 cups shredded extra sharp cheddar cheese
  • 1 pound bacon cooked and broken into pieces
Instructions

  1. Prepare an 8 1/2 x 11 baking pan by spraying with nonstick spray. Preheat your oven to 350 degrees.

  2. Mix eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

  3. Cut up the scallions, shred the cheese, cook and break up the bacon (or sausage). Add everything to the bowl.

  4. Mix it all up and pour it into the pan. Bake at 350 for 45 to 50 minutes .. closer to 50 so it isn't runny.

Tips and Tidbits

Make ahead: You can make up this casserole the night before. Leave it in the mixing bowl and cover with plastic wrap and refrigerate. If using bacon don’t add it in or it will get excessively soggy. The ham and sausage will be ok.

In the morning, give it a good stir (add the bacon) and then pour it into the prepared baking dish and proceed to bake as directed.

Enjoy!

Up Next: 

Yummy Breakfast Quiche – Quick, Easy, Delicious!

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